Vegetable Udon Stir Fry (Veggie Yaki Udon)
A delicious and authentic noodles and dumplings recipe for Vegetable Udon Stir Fry (Veggie Yaki Udon), prepared with traditional seasonings and techniques.
Ingredients
- • 12 oz Annie Chun’s Organic Udon Noodles
- • 1 tablespoon oyster sauce ((or vegetarian oyster sauce))
- • 1 tablespoon soy sauce
- • 1 teaspoon Shaoxing wine ((or dry sherry))
- • 1 teaspoon sugar
- • 1 teaspoon sesame oil
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 2 cloves garlic (, minced)
- • 1/2 onion (, diced)
- • 1 sweet peppers (, sliced)
- • 1/2 cup carrot (, cut into matchsticks)
- • 1/2 cup snow peas (, sliced)
- • 1 can (5 oz) water chestnuts (, sliced)
Preparation Steps
Combine the sauce ingredients in a small bowl. Stir well and set aside.
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add the garlic and fry until fragrant, about 1 minute.
Add the onion, sweet peppers, carrot, snow peas, and water chestnuts. Cook and stir for another 30 seconds, until the veggies just start to turn tender.
Add the noodles over the vegetables, followed by 2 tablespoons of water. Gently break apart the noodles using a pair of chopsticks (or a pair of tongs) while the water cooks off. Then add the remaining tablespoon of oil and stir everything together.
Pour the sauce over the vegetables and noodles. Stir and mix until the noodles and vegetables are evenly coated. Cook for another minute until the vegetables are cooked through but remain crisp. Taste the noodles carefully, add a pinch of salt to your taste if needed.
Serve hot as a main or side dish.